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Here’s how to cut a peach into halves and then slices to eat, to make pie, for freezing, or whatever you like! It’s easy with a few simple tips.
Step 1: Halve
The key to halving a peach is to do it from stem end to bottom end, rather than around the belt line. Sorry not sorry, but you can think of it as cutting through the butt crack. This method results in the pit being less deeply embedded in the peach half and therefore easier to remove.
Step 2: Twist
Twist the halves in opposite directions (one toward you, one away from you) to separate. The key is to find a grip that’s just firm enough to work while also gentle enough to not cause damage to the peach flesh.
You guys, I’m starting to understand why people don’t write about this more often.
Step 3: Remove pit
Just like in the prior step, removing the pit is all about the balance between firm and gentle. Hold the peach half as gently as possible with one hand while using as much grit as you need to wrest the pit from the flesh. Depending on ripeness, variety, and other factors, this will be more or less challenging.
Most times it’s helpful to start at the stem end, prying the top of the pit up little by little until you can fit a finger underneath.
Sometimes the pit will have split when you halved the peach, in which case you’ll have to remove each half. The method should be similar.
Step 4: Slice
After removing the pit, slice the peach into four or five wedges. You can dice it by cutting each wedge crosswise into four or five small pieces if that’s what your recipe calls for.
Now your peach is ready to eat, use, or freeze. To freeze, arrange slices on a parchment-lined rimmed baking sheet and place in the freezer until solid. Then transfer to an airtight container and keep in the freezer for up to a year.
A few of our favorite ways to use peaches
Beyond simply eating out of hand, here are some favorite ways to use peaches.
- In a salad with tomatoes and burrata (sub peaches for the nectarines)
- In a compote
- In a smoothie
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How to Cut a Peach
Equipment
- 1 paring knife
- 1 cutting board
Materials
- 1 ripe peach
Instructions
- First, halve the peach by cutting around the perimeter from stem end to bottom and back up the other side.
- Next, twist one half away from you and the other half toward you to separate.
- Remove the pit. Hold the peach half gently in one hand. Using the other hand and starting at the stem end, gently but firmly pry the pit out of the flesh.
- Now the peach is ready to slice or dice. Slice each half into four or five wedges. Then, if you like, cut each wedge crosswise into four or five small pieces.
Notes
- Depending on how ripe your peach is, and even what variety it is, the pit will be more or less challenging to pry from the flesh. Regardless, the key to success is gentle persistence.
- Sometimes the pit will be split when you open the peach, with half of the pit in each peach half. In this case, simply remove the loose inner seed of the pit and then pry the pit half from each peach half per step three above.
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